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A seafood seasoning and production method technology, applied in food preparation, application, food science, etc., can solve the problems of less than 30%, waste of resources, pollution of sea areas, etc., and achieve increased added value, reduced pollution, and good ecological benefits Effect
Inactive Publication Date: 2012-08-29
浙江上品鲜调味品研究院
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Among them, low-value fish, shrimp and shellfish account for the largest proportion. For example, the output of small miscellaneous fish, low-value fish and shellfish accounts for 60-70% of the marine catch. Low-value fi
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Embodiment 1
[0019] Weigh raw materials (kg) according to the following weights:
[0020] 28 parts of monosodium glutamate, 25 parts of seafood extract, 16 parts of edible salt, 12 parts of starch, 7 parts of white sugar, 3 parts of pepper, 5 parts of garlic, 3 parts of white pepper; 3 parts of maltodextrin.
[0021] Preparation:
[0022] (1) Processing and preparation of seafood extract: select fresh and low-value fish, shrimp, and shellfish → wash → remove impurities → add appropriate amount of water → pre-cook at 95-100°C for 20-30 minutes → cool to 60°C, pass two Sub-colloid mill, grind into slurry → add neutral protease at 0.3% by weight, enzymolyze at 50±2°C for 90 minutes, boil immediately after enzymolysis, keep for 15 minutes, separate and remove slag → heat concentration → homogenize Quality→paste product.
[0023] (2) Grinding edible salt, white sugar and monosodium glutamate into 100-120 mesh powder with a pulverizer, and set aside.
[0024] (3) Preparation of seafood season...
Embodiment 2
[0026] Weigh raw materials (kg) according to the following weights:
[0027] 30 parts of monosodium glutamate, 30 parts of seafood extract, 15 parts of edible salt, 10 parts of starch, 10 parts of bone extract, 5 parts of sugar, 5 parts of garlic, 3 parts of ginger, 3 parts of white pepper, and 5 parts of maltodextrin.
[0028] The preparation method is the same as in Example 1.
Embodiment 3
[0030] Weigh raw materials (kg) according to the following weights:
[0031] 20 parts of monosodium glutamate, 30 parts of seafood extract, 20 parts of edible salt, 11 parts of starch, 4 parts of pepper, 3 parts of garlic, 3 parts of ginger, 2 parts of white pepper, 2 parts of onion, 8 parts of sugar, and 6 parts of maltodextrin.
[0032] The preparation method is as in Example 1.
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Abstract
The invention discloses a formula of a seafood seasoning. The formula comprises the following raw materials according to part by weight: 20 to 35 parts of gourmet powder, 20 to 30 parts of seafood extractum, 15 to 25 parts of edible salt, 10 to 15 parts of starch, 10 to 20 parts of spice, 5 to 10 parts of white sugar, and 1 to 10 parts of maltodextrin, wherein the spice can be at least one of hot pepper, ginger, garlic, white pepper and onion. The manufacturing method of the seafood seasoning comprises the following steps: low-value fish, shrimp, shellfish and the like are concentrated through enzymolysis for standby, then the edible salt, the white sugar and the gourmet powder are smashed to be 100 to 120 in mesh, and all the raw materials are stirred completely by an efficient mixing machine and are made into the seafood seasoning with delicate flavour of seafood through pelletization, drying, cooling, screening and packaging. The seafood seasoning provided by the invention has peculiar delicate flavour and spicery, is delicious in taste, pure in spicery and mild in taste, is mainly used for seasoning in frying, cold dish in sauce, and the like, and is essential in cooking of food.
Description
technical field [0001] The invention belongs to the technical field of seasoning for food processing and its manufacture, more specifically, seafood seasoning for food processing and its manufacturing method. Background technique [0002] Among marine biological resources, fish and shellfish are the most important food resources for human beings. Among them, low-value fish, shrimp and shellfish account for the largest proportion. For example, the output of small miscellaneous fish, low-value fish and shellfish accounts for 60-70% of the marine catch. Low-value fish and shellfish have not been fully developed and utilized, and their processing rate is less than 30%, and some are directly put into sea areas as feed, resulting in waste of resources and serious pollution of sea areas. Using complex enzymatic hydrolysis combined with microbial biomimetic hydrolysis technology to deeply enzymatically hydrolyze low-value fish, and adopting biological deodorization technology, Mail...
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